does anyone have the old manhattan clam chowder receipe from joy of cooking?

Answer 1

I have the 1973 edition of Joy of cooking which has the recipe, but since I do not have a scanner, it would be very difficult to copy and paste the recipe here. In the meantime I found two other recipes on line which sound delicious, the second of which is very similar to the Joy of Cooking Manhattan clam chowder recipe. Both recipes are tomato based. Here goes
Recipe #1:


MANHATTAN CLAM CHOWDER

5 slices bacon
1 c. chopped onions
1 c. chopped celery
1/4 c. finely chopped green pepper
3 c. water
2 c. diced, peeled potatoes
1 c. diced carrots
1 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. thyme leaves, crushed
1/8 tsp. pepper
3 (6 1/2 oz.) cans minced clams, drained, reserving liquid
16 oz. can (2 c.) tomatoes, undrained, cut up
1 bay leaf

In large saucepan, cook bacon until crisp. Remove bacon from saucepan; drain, reserving 2 tablespoons drippings in saucepan. Crumble bacon; set aside. Saute onions, celery and green pepper in reserved drippings until tender. Add water, potatoes, carrots, parsley, salt, thyme, pepper, reserved liquid from clams, tomatoes and bay leaf. Bring to a boil. Reduce heat; cover and simmer 25 to 35 minutes or until vegetables are tender. Remove bay leaf. Stir in clams. Heat gently, stirring frequently; do not boil. Garnish each serving with crumbled bacon. Yield: 6 (1 1/2 cup) servings.

Recipe#2


Lundy's Brooklyn Red
(or Manhattan Clam Chowder)

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SERVES 8


Like all chowders, this one tastes better made a day ahead of time. This is a classic that combines clams, fresh clam broth, tomatoes, potatoes, vegetables, and herbs.

4 pounds quahog, or 6 pounds cherrystone clams
2 tablespoons butter
2 large or 3 medium onions, cut into large dice
2 carrots, cut into large dice
2 stalks celery, cut into large dice
2 cloves garlic, minced
1 bay leaf
3 medium potatoes, peeled and cut into large dice
One 28-ounce can whole peeled tomatoes
1 teaspoon tomato paste
1 1/2 teaspoons dry thyme
1 1/2 teaspoons dry oregano
Freshly ground black pepper
Salt (optional)

Scrub the clams well to remove any external debris. Place the clams in a large pot with 8 cups water. Place over high heat and bring to a boil. Reduce the heat and cook until the clams just open, about 5 minutes. Remove from the heat and strain the broth into a large bowl and set aside. Separate the clams from their shells. Coarsely chop the clams and set aside; discard the shells.

Clean any sand from the bottom of the pot. Heat the butter over a moderately low heat. Add the onions and cook, stirring frequently to prevent browning, about 8 minutes, or until soft. Add the carrots, celery, garlic, bay leaf, potatoes, tomatoes, tomato paste, thyme, oregano and pepper, and stir to mix. Add the reserved clam broth into the pot and bring to a boil over high heat. Reduce the heat to moderate and cook, uncovered, for 30 to 40 minutes. Add the clams and cook another 10 minutes, or until the potatoes are tender. Taste for seasoning and serve piping hot.

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Answer 2

Manhatan Clam Chowder

1 can 51 oz chopped clams
4 slices hickory smoked bacon, minced
1 onion, finely chopped
2 tbsp flour
4 med potatoes, peeled & diced
3 cups milk or half & half
3 tbsp butter
2 tsp oregano
2 tsp dill
2 tsp dried parsley
2 bay leaves
salt & freshly ground pepper, to taste

Drain clams and reserve juice. In a stock pot, bring clam juice, potatoes, and bay leaves to a boil. Reduce heat and simmer until potatoes are tender.
In a seperate, heavy bottomed kettle, saute bacon, butter, onion, oregano, and parsley over low heat. Do not allow to brown. Add flour to make a roux and continue to cook for several minutes.

Add the hot clam stock through a strainer, a cup at a time, and whisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer.

Add the milk or half & half, black pepper, and dill weed and return to a simmer. Add salt, if needed. Serve at once with oyster crackers.

Answer 3

i admire Lentil Soup the terrific out the three. Lentils make a thick, wealthy and scrumptious soup. they're additionally a sturdy source of fiber and magnesium and the quickest legume to cook dinner. With bread and a salad, this soup makes an entire meal. On a chilly night, a filling soup like it somewhat is suitable nourishment for warming physique and soul. a million pound lentils a million bay leaf 3 great carrots, peeled and sliced 2 stalks celery, chopped a million great onion, chopped 2 cups overwhelmed tomatoes (sparkling or canned) 2 tablespoons extra desirable-virgin olive oil Salt and pepper to style Vinegar (purple wine, cider or balsamic, non-obligatory)